Oxalis Stricta – Yellow Woodsorrel

Oxalis Stricta – Yellow Woodsorrel

Yellow Woodsorrel (Oxalis stricta) is an herbaceous perennial common in greenhouse and turf situations. It is most recognizable due to the heart-shaped leaflets that are found three to a leaf. The plant has a shallow taproot, and hairy stems that are 4 to 10 inches tall. Flowers are bright yellow, have five petals, and bloom in early spring (March to April). The fruit is a narrow capsule ½ to 1 inch long. The supporting stalk bends just below the capsule.

Also known as: common yellow woodsorrel, common yellow oxalis, upright yellow-sorrel, lemon clover, sour grass  or  pickle plant , Ceratoxalis coloradensis, Oxalis europaea, Oxalis prostrata, Oxalis rupestris, Xanthoxalis florida, Shamrock, Sleeping Beauty, Sour Trefoil,  etc.

Erect when young, this plant later becomes decumbent as it lies down, and branches regularly.

The flowers of the plant are hermaphroditic, blooming from July to October.

Creeping woodsorrel (Oxalis) is more prostrate, frequently roots at the nodes, and often has more purplish leaves than regular yellow woodsorrel.

Family: Oxalidaceae
Genus: Oxalis
Division: Magnoliophyta
Order: Geraniales

Date Planted

2017 self planted

Purchase Info

self planted Brugge



Diseases and Problems




Sorrel is a common addition to salads, soups, and sauces and can be used to make tea.

It contains high levels of vitamin C, potassium oxalate, and oxalic acid, the last two of which can be potentially hazardous to people with kidney disease, arthritis, or gout.

Medicinally, in moderate dosages, wood sorrel is cooling (refrigerant, febrifuge), diuretic, stomachic (soothing to the stomach, relieves indigestion), astringent, and catalytic. It’s also attributed with blood cleansing properties and is sometimes taken by cancer patients.

The whole plant produces an orange to yellow dye.

Culinary uses

All parts of the plant are edible, with a distinct tangy flavor (common to all plants in the genus Oxalis). However, it should only be eaten in small quantities, since oxalic acid can bind up the body’s supply of calcium.

The leaves and flowers of the plant are sometimes added to salads for decoration and flavoring. These can also be chewed raw (along with other parts of the plant, but not the root) as a thirst-quencher. The green pods are pleasant raw, having a juicy crisp texture and a tartness similar to rhubarb in flavor.

The leaves can be used to make a flavored drink that is similar in taste to lemonade, and the whole plant can be brewed as herbal tea that has an aroma somewhat like that of cooked green beans.

The juices of the plant have been extracted from its greens as a substitute to common vinegar.

Oxalis stricta contains large amounts of vitamin C.

Practical uses

An orange dye can be obtained by boiling the whole plant.

Medicinal uses

A poultice of the plant has been used to treat dry mouth and swellings. Historically, it was used to treat scurvy, fevers, urinary infections, mouth sores, nausea and sore throats.


O. stricta generally requires dry or moist, alkaline soils, preferring sandy and loamy dirt to grow in. It requires well-drained soil and can grow in nutritionally poor grounds. It does not do well in shade.

Propagation Methods: